Weeknight 'fun size' paella streamlined Valencian-style, with green beans and chicken wings
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Date: 2022-01-21
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Comments and reviews: 10
magnus
Great result there. Mouthwatering! It's a fairly simple dish, but also very easy to mess up if you don't keep your eye on it or fail to make sure that each step in the process is executed properly. The best rice is definitely a dedicated paella rice (bomba) because the whole dish was created around that variety of rice since it's indigenous to that region. You can use risotto rice which is literally 1/4 of the price (bomba is expensive, but risotto rice while very similar in appearance is somewhat larger per grain, and it soaks up more water which can result in a mushy paella if you accidentally use too much liquid. The easiest rice to use for a beginner is basmati.
Valencia Paella would not have any seafood, maybe some snails. It is often said never mix land and sea when making a Paella.
Glad you made it with saffron. So many people end up using turmeric to color it which doesn't provide that unique flavor of the saffron.
I know what I'm having for dinner tonight.
reply
Great result there. Mouthwatering! It's a fairly simple dish, but also very easy to mess up if you don't keep your eye on it or fail to make sure that each step in the process is executed properly. The best rice is definitely a dedicated paella rice (bomba) because the whole dish was created around that variety of rice since it's indigenous to that region. You can use risotto rice which is literally 1/4 of the price (bomba is expensive, but risotto rice while very similar in appearance is somewhat larger per grain, and it soaks up more water which can result in a mushy paella if you accidentally use too much liquid. The easiest rice to use for a beginner is basmati.
Valencia Paella would not have any seafood, maybe some snails. It is often said never mix land and sea when making a Paella.
Glad you made it with saffron. So many people end up using turmeric to color it which doesn't provide that unique flavor of the saffron.
I know what I'm having for dinner tonight.
reply
Tim
My maternal grandfather was born in Spain in 1893 and legally immigrated to the USA in the 1920s to live out his days until 1983. He made paella often, and he would have had no problem with yours. He didn't use some of the ingredients that authenticity purist claim must to be used to make authentic paella. He used what he could get, as I'm sure many from his home area in Spain also needed to do. Use what you can get. His paella was well received, and nobody would tell him that his Spanish paella wasn't authentic, or it likely would have been the last thing that person said for a few days.
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My maternal grandfather was born in Spain in 1893 and legally immigrated to the USA in the 1920s to live out his days until 1983. He made paella often, and he would have had no problem with yours. He didn't use some of the ingredients that authenticity purist claim must to be used to make authentic paella. He used what he could get, as I'm sure many from his home area in Spain also needed to do. Use what you can get. His paella was well received, and nobody would tell him that his Spanish paella wasn't authentic, or it likely would have been the last thing that person said for a few days.
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Reyhana
I couldn't handle the way you 'dry' roasted the saffron! - direct contact to the flame.
It's expensive, so I was taught - 2nd generation of Indian descent- to roast? / Crisp up, but NOT burn, the saffron on the lid of pot which already has food cooking in it.
Hope that makes sense.
So the heat of the cooking food will make the lid hot and the saffron can safely roast on the lid. yes, then we put it in the microwave with some water to release the flavour and colour!
Good job!
reply
I couldn't handle the way you 'dry' roasted the saffron! - direct contact to the flame.
It's expensive, so I was taught - 2nd generation of Indian descent- to roast? / Crisp up, but NOT burn, the saffron on the lid of pot which already has food cooking in it.
Hope that makes sense.
So the heat of the cooking food will make the lid hot and the saffron can safely roast on the lid. yes, then we put it in the microwave with some water to release the flavour and colour!
Good job!
reply
alvileg
I must say, as an actual Valencian, this paella is pretty close to many of the ones served in restaurants.
Sure, there may be some small mistakes (I don't know where you got that onion and pepper was traditional in paella, but overall, it was a pretty good representation of what paella is meant to be.
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I must say, as an actual Valencian, this paella is pretty close to many of the ones served in restaurants.
Sure, there may be some small mistakes (I don't know where you got that onion and pepper was traditional in paella, but overall, it was a pretty good representation of what paella is meant to be.
reply
jopagan
I am from Valencia. I would eat that paella, it looks good. The secret is not to use too much rice, 2cm of thickness or less. So use a 32cm diameter for 2 or 3 people at most, otherwise the result will be arroz con pollo. It doesn't have to be Valencian rice. Calrose works fine.
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I am from Valencia. I would eat that paella, it looks good. The secret is not to use too much rice, 2cm of thickness or less. So use a 32cm diameter for 2 or 3 people at most, otherwise the result will be arroz con pollo. It doesn't have to be Valencian rice. Calrose works fine.
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Reza
As an iranian, the largest producer and consumer of safron. I must point out using mortal pestel and boiled water (not microwave) and not using alcohol during extraction makes a huge difference in both color, smell and durability of safron.
Thank you for great video
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As an iranian, the largest producer and consumer of safron. I must point out using mortal pestel and boiled water (not microwave) and not using alcohol during extraction makes a huge difference in both color, smell and durability of safron.
Thank you for great video
reply
Dj
Really enjoyed this. My wife & I have refrained from making this dish due to ingredients & complexity of the recipes we ve read. This has peaked our interest, & we plan on making it, sooner than later. Enjoy the educational components of your videos as well. Thanks
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Really enjoyed this. My wife & I have refrained from making this dish due to ingredients & complexity of the recipes we ve read. This has peaked our interest, & we plan on making it, sooner than later. Enjoy the educational components of your videos as well. Thanks
reply
blacktecno
Valencia, even though it was built by the sea, it wasn t built facing it but facing the mainland as agriculture was the main source of food. That s why usually chicken, rabbit or even duck are considered to be more in line with tradition. Excellent video!
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Valencia, even though it was built by the sea, it wasn t built facing it but facing the mainland as agriculture was the main source of food. That s why usually chicken, rabbit or even duck are considered to be more in line with tradition. Excellent video!
reply
Alberto
Im from Valencia, let me tell you that might be the best aproximation you can do in a tradicional pan. As usual wonderful video, its obvious that you put the time and effort to make it as good and accurate as possible. Thank you Adam for your videos.
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Im from Valencia, let me tell you that might be the best aproximation you can do in a tradicional pan. As usual wonderful video, its obvious that you put the time and effort to make it as good and accurate as possible. Thank you Adam for your videos.
reply
Yong
I was craving paella several days ago and wondered if Il Signor Ragusea had a recipe. I was disappointed to find that he didn't and had to look elsewhere for ideas. Nevertheless I'm glad to see that I wasn't the only one craving paella this week!
reply
I was craving paella several days ago and wondered if Il Signor Ragusea had a recipe. I was disappointed to find that he didn't and had to look elsewhere for ideas. Nevertheless I'm glad to see that I wasn't the only one craving paella this week!
reply
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